Dive into the heart of Hungarian cuisine with chicken paprikash with dumplings!
A rich, creamy paprika-infused sauce smothers juicy chicken. And those pillowy dumplings? They’re the perfect vessel for soaking up that heavenly sauce.
It’s the ultimate comfort food dish and is rustic, hearty, and soul-satisfying.
But wait, it gets even better… you whip it up with pantry staples!
Why You’ll Love This Chicken Paprikash with Dumplings
Comforting Classic: This traditional Hungarian dish is a comforting classic that will warm your heart and soul!
Winter Warmer: Chicken paprikash is super hearty and filling. It’s perfect for cold winter nights and cozy family gatherings.
Simple Ingredients: Made with basic kitchen staples, you probably already have everything you need.
Signature Sauce: Creamy, tangy sour cream meets the sweet warmth of paprika, creating a velvety sauce that’s soul-warming!
Ingredients
- Boneless, Skinless Chicken Thighs: They’re trimmed and cut into bite-sized pieces for quick cooking.
- Olive Oil: For browning the chicken.
- Hungarian Sweet Paprika: The key ingredient! It gives this dish its signature taste and vibrant color.
- Onion Powder, Salt, and Black Pepper: This trio of seasonings enhances the natural flavors of the chicken and sauce.
- Chicken Broth: For creating a rich and flavorful sauce.
- All-Purpose Flour: To thicken the sauce and create those also pillowy dumplings.
- Sour Cream: It takes the sauce to the next level! It adds a tangy, creamy element.
- Eggs: For binding the dumpling dough.
How to Make Chicken Paprikash with Dumplings
Cooking this dish is a labor of love, but it’s SO worth it.
1. Boil the water. Bring a large pot of water to a boil for the dumplings.
2. Prep the chicken. In the meantime, trim any excess fat from the chicken thighs and cut them into bite-sized pieces. In a large pan over medium-high heat, heat olive oil and cook the chicken, about 6-10 minutes.
3. Build the sauce. Sprinkle the paprika, onion powder, salt, and pepper over the chicken. Pour in the chicken broth and stir. Bring to a boil, then reduce the heat to a simmer. Cover the pan and cook for about 25 minutes.
4. Prepare the thickener. In a small bowl, whisk together the water, flour, and sour cream. Set aside.
5. Make the dumplings. Mix the eggs, flour, water, and salt in a large mixing bowl to form a thick, somewhat dry dough.
6. Cook the dumplings. Lower the pot with boiling water to a gentle simmer. Slice a small portion of the dough into the simmering water. Repeat. Stir occasionally, and cook for about 5-6 minutes.
7. Increase the heat. Increase the heat and boil the dumplings for an additional 5-6 minutes.
8. Finish the sauce. Ladle a small amount of the hot paprika sauce into the sour cream mixture, stirring constantly. When smooth, gradually pour it back into the pan with the chicken. Stir and bring to a gentle boil. Continue to stir occasionally until it thickens to your desired consistency.
9. Serve. Drain the water from the cooked dumplings. Serve the chicken paprikash and its sauce over the dumplings. Enjoy.
Tips for the Best Chicken Paprikash with Dumplings
This meal is so comforting and satisfying, especially on chilly nights. Making it is a bit of a feat, but these tips will help:
- Choose the best chicken. Boneless, skinless chicken thighs are ideal. But you can also use bone-in chicken pieces or chicken breasts cut into bite-sized chunks.
- No sweet paprika? If you can’t find Hungarian sweet paprika, you can use regular paprika or smoked paprika.
- Go the fresh route. Instead of onion powder, use 1-2 finely diced yellow onions sautéed until golden brown before adding the chicken.
- Vary up the dumplings. For a slightly different dumpling texture, you can add 4 teaspoons of baking powder to the dough. You can also make smaller dumplings by using a teaspoon to scoop and scrape the batter into the boiling water.
- Give it a finishing touch. Sprinkle the finished dish with 3 tablespoons of chopped parsley for a burst of freshness.
- Make it a feast. Chicken paprikash is traditionally served over dumplings. However, you can also serve it over egg noodles, rice, or even mashed potatoes.
How to Store
Chicken paprikash is great for freezing and reheating. You can also store it in the fridge and enjoy it tomorrow for lunch.
To Store: Place the chicken paprikash and dumplings in separate air-tight containers. Refrigerate for up to 3-4 days.
To Freeze: Transfer the chicken paprikash and dumplings into separate freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating and serving.
To Reheat: Warm the chicken paprikash in a saucepan over medium heat, stirring occasionally. Heat the dumplings separately in the microwave or by briefly steaming them.
The dumplings are even more flavourful if you make them with chicken broth instead of water.
The little box that says “save to email” is now missing from your receipes